Wholegrain mustard

Ingredients

• 100g (3.5 oz) yellow mustard seeds
• 100g (3.5 oz) black mustard seeds
• 1 tbsp mustard powder
• 50ml (1.7 fl oz) sauerkraut juice
• 50ml (1.7 fl oz) verjuice
• 50ml (1.7 fl oz) apple cider vinegar
• 1 tbsp cooking salt (kosher salt)

Directions

1. Add all the mustard seeds to a mortar and pestle, and grind them for 7-8 minutes, or until they reach your desired consistency.
2. Next, add the salt and mustard powder, and mix thoroughly. Transfer the ground seeds and dry ingredients to a bowl, then add all the wet ingredients and mix well.
3. Place the mixture into a mason jar, leaving the lid loosely attached (if you tighten the lid too much, the jar may explode due to the fermentation process). Leave the jar in a cool, dark space at room temperature for 5 days to ferment.
4. After 5 days, your mustard is ready to use. Optionally, you can place it into a food processor for a smoother consistency. Once you have the mustard at your desired texture, store it in the fridge. It will keep for up to 1 month.